Menu #3

 

Personal Chef Menu

 

3 course - All guests dining on the same selected items $115pp
3 course - 50/50 alternate drop, choice of 2 entrees, 2 mains, 2 desserts served alternatively $125pp

 

Includes staff to prepare and serve your menu, crockery, cutlery, individual printed menus, kitchen pack down and clean up.

Any special dietary requirements will be provided a dish created by the chef to suit all dietary requirments attending. 

Minimum 12 guests

Travel Fee from $45

Christmas Eve, New Years Eve & Public Holiday surcharge apply

 

ENTREE

 

BEET AND MELON
heirloom beetroot and melon salad, jamon, labneh, port soaked figs and lavender honey (GF)

PRAWNS
local prawns with a sweet corn, cucumber and baby leaf salsa, orange gel and lime mayo (GF)

SCALLOPS
pan fried Canadian scallops, smoked potato and herb salad, seaweed caviar and nolly prat gel (GF)

GNOCCHI
potato gnocchi with truffled pumpkin puree and a sage and lemon butter sauce (Veg)

DUCK AND FIG
pan fried duck breast, pickled baby beets, melon, figs, witlof and a walnut vinaigrette (GF)

PORK BELLY
confit pork belly, truffle oil and cauliflower puree, granny smith apple match sticks, and bordelaise sauce (GF)

QUAIL
confit quail legs, roasted quail breast, bortrytis poached grapes, mandarin and radish (GF)

LAMB
pan fried lamb fillet, smokey eggplant, heirloom tomato and Hunter olive salsa (GF)

 

OYSTERS Available in addition to entree Per Dozen $36
Sydney rock oysters shucked by your chef, served with a lemon sorbet and eschallot and red wine vinegar pearls (GF)

 

MAIN COURSE

 

BARRAMUNDI
oven roasted Barramundi fillet, steamed zucchini flower and scallop mousse, globe artichoke and nolly prat veloute (GF)

SALMON
pan fried Huon Tasmanian salmon fillet, with a tomato, poached prawn and cucumber salsa, dill aioli, and seaweed caviar (GF)

ZUCHINNI FLOWERS
fried zucchini flowers filled with goats cheese, roast fennel, grape and watercress salad and a burnt orange vinaigrette

CHICKEN
roasted chicken breast, truffled white onion puree, burnt butter sauce with a fresh grape and fennel dust (GF)

BEEF CHEEKS
Angus beef cheeks, parmesan and potato galette, blanched asparagus and radish with juniper berry and red wine sauce (GF)

DUCK
hickory smoked duck breast, celeriac puree, orange and ginger glazed carrots, purple cabbage and walnut vinaigrette (GF)

LAMB
roasted lamb fillet, with smoked eggplant, roasted baby truss tomatoes, sweet potato galette and cabernet jus (GF)

BEEF
grass fed fillet of beef, roasted field mushrooms, caramelised beef jus with truffled potato and heirloom carrots (GF)

 

DESSERT

 

CHOCOLATE BUDINI
soft centred dark chocolate pudding with house made banana gelato

DOUGHNUTS
homemade cinnamon doughnuts with vanilla bean Anglaise and poached rhubarb

CREME BRULEE
chocolate brulee, salted caramel powder and fresh raspberries (GF)

CHEESECAKE
cheesecake mousse with coconut crumble, macerated strawberries and fresh apple

PEAR
shiraz poached pear, sweet labneh, thyme honey and ginger bread

STICKY DATE
deconstructed sticky date pudding with salted caramel sauce and coffee cream

FLAN
baked custard flan with candied chilli and chocolate crumb

CHEESE PLATE
a selection of local and imported cheeses, walnut and prune toast, fresh pear

 

 

S I D E S  F O R  T H E  T A B L E 

 

(Additional $4.50 per person – 1 Choice)

 

Sourdough bread baskets with butter

Herb and garlic potatoes (GF)

Pear, parmesan and rocket salad with spiced raspberry vinegar dressing (GF)

Mixed leaf salad with balsamic dressing (GF)

 

TERMS AND CONDITIONS 

We, at Hunter Concierge have updated our cancellation policy. For all new enquiries and bookings made from 20th May 2020 onwards, our standard cancellation policy will apply as at this point the situation is well known to all and bookings are assumed to be made with that in mind.

With the current Covid-19 crisis in mind, our new policy is in line with the offerings from airlines, tourism operators and travel companies all over the world as well as NSW Fair Trading and the ACCC guidelines. 

If Federal or State Governments impose restrictions banning domestic and/or regional/non-essential travel in place at the time of your arrival, and therefore directly affecting your booking. In this instance, we have the following option available for affected bookings;

1.     Move your booking to a new date within 12 months of the original arrival date. Please note that any increase in tariff (for example, special event weekends and public holidays) for the new dates will need to be paid where applicable. Please note that the date of your booking will only be permitted to change once. This credit is non-refundable or redeemable for cash. You will need to advise Hunter Concierge of new dates and stay at the property prior to the end of the 12-month period.

We fully acknowledge that moving dates rather than a full refund may not suit everyone, but we are left without another option. The COVID-19 pandemic has decimated the Travel Industry and Hunter Concierge have not been immune to its effects.

Catering - A deposit of $125.00 is required when the booking is made to secure the chef. Payment constitutes the clients acceptance of the Terms and Conditions. Balance of the full amount must be received in full 28 days prior to the service. A $25.00 non refundable booking fee applies to all new bookings. A $100 administration fee applies if a booking is cancelled more than 28 days before the service. All payment will be forfeited if the booking is cancelled or numbers reduce less than 28 days before the service.

Circumstances may require us to alter menu items without notice. Force Majeure - Hunter Concierge reserves the right to vary or cancel services or part thereof due to extreme weather, flood, fire, natural catastrophe, road closures or other circumstances beyond our control. In this circumstance a 70% refund will be provided. Hunter Concierge will not be responsible or liable for death, injury or illness of any persons or of any loss or damage to any property. Minimum numbers may apply. The chef /waitstaff may at any time refuse to provide services to any person who in the chefs/waitstaffs opinion exhibits unacceptable behaviour.